RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Burghul Pilaf with Vegetable Soup - pareve
"Nouvelle Sephardic" from Nira Rousso; Ha'aretz Magazine, July 9, 1999. Ruth Burghul Pilaf with Vegetable Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unfortunately, soup from soup powder is not allowed in the Sephardi kitchen. So you will have to prepare a vegetable soup, lightly scented with lemon, from scratch. For soup: 2 carrots, chopped 2 ribs of celery, chopped 1 zucchini, chopped 1 onion, chopped 1 radish, cubed* 6 cups water salt & pepper juice of 1/2 lemon For pilaf: 4 Tablespoons olive oil 1 onion, chopped 2 cups burghul [cracked bulgar wheat] salt & pepper pinch of cinnamon *Israeli radishes are very large. If using small radishes, about 6-8 would be needed. 1. Place all soup ingredients in pot and bring to boil. Lower flame and simmer for 20 minutes, covered (or use pressure cooker). 2. In heavy pot, heat oil. Brown onion. 3. Add burghul and cinnamon. Cook with fried onion for 5 minutes, stirring constantly. 4. Pour over 4 cups of soup, including some of the cooked carrot and zucchini. Stir. 5. Return to boil. Lower flame and simmer in covered pot for 20 minutes.
